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Peanut Butter Cup Cheesecake Recipe

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This recipe for Peanut Butter Cup Cheesecake is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 1/4 c graham cracker crumbs
1/4 c crushed Oreo cookies
1/4 c sugar
1/2 c melted butter (margerine)
3/4 c creamy peanut butter
FILLING:
3 - 8 oz cream cheese (I used 1/3 fat)
1 c sugar
1 c sour cream
3 eggs, lightly beaten
1 1/2 tsp vanilla extract
1 c hot fudge ice cream topping
10 mini peanut butter cups cut into 6 wedges
Directions:
Directions:
In a bowl combine craker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350º for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds until softened. Spread over crust within 1 inch of edges.

In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. add eggs; beat on lwo speed just until combined. Stir in vanilla. Pour 1 cup into a small bowl; set aside. Pour remainign filling over peanut butter layer.
Heat 1/4 c fudge topping, 30 seconds until thin. Fold into reserved cheese filling. Blob onto top of cake filling and swirl with a knife to achieve marble look.

Place pan on a baking sheet. Bake at 350º for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully, run a knife around edge edge of pan to loosen; cool 1 hour longer.

Microwve remaining fudge topping for 30 seconds or until warmed; spread over top of cheesecake. Garnish top with peanut butter cup pieces. Remove side of pan and refridgerate.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
1 hour - make day before
Personal Notes:
Personal Notes:
Do not use Double Stuff Oreos. The sugar makes the crust very hard. (Guess who tried it?) Waiting for the crust to cool extends the prep another 1/2 hour. I used the time to cut up my peanut butter cups.

 

 

 

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